Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks
Domenico AzzolliniDepartment of Science of Agriculture, Food and Environment, University of Foggia, ItalyAntonio DerossiDepartment of Science of Agriculture, Food and Environment, University of Foggia, ItalyVincenzo FoglianoFood Quality & Design Group, Wageningen University & Research, Wageningen, The NetherlandsC.M.M. LakemondFood Quality & Design Group, Wageningen University & Research, Wageningen, The NetherlandsC. SeveriniDepartment of Science of Agriculture, Food and Environment, University of Foggia, Italy
2017en
ABI
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